Classic Apple Pie

Classic Apple Pie made with foolproof pie dough and cinnamon apple pie filling, topped with a lattice pattern is the best dessert recipe for the holiday season!

What do you think about when baking in the Fall? For me, apple pie always comes to mind. A classic apple pie filled with cinnamon apples and topped with a lattice pattern! And it has to be served with a scoop of creamy vanilla ice cream!

This pie dough is very similar to the single pie crust from my Strawberry Pie. The difference will be in the amount of the ingredients and baking technique. While we needed to blind bake the pie crust for the Strawberry Pie, Apple Pie doesn’t require this extra step.

There is one very important note I want to mention before starting, ALWAYS keep the pie dough and its ingredients COLD!

I like to use my Food Processor to make the dough. The main reason it is better than using a pastry cutter is it literary takes no time at all to mix the ingredients, which also keeps them cold.

To make the dough, put all-purpose flour, granulated sugar, and salt in a food processor and quickly pulse it.

Add cold and cubed vegetable shortening and pulse again until combined. It will look grainy.

Then add cold and cubed unsalted butter and pulse again until you get coarse crumbs.

You can add cold water right to the food processor and pulse. Though, I like to transfer the butter/flour mixture to a large mixing bowl and then add the cold water and mix it all with a spatula. This way I can better feel the moisture and texture of the dough.

When you mix the cold water with the butter/flour mixture, you want the dough be a bit wet rather than too dry. It will be more elastic and easier to work with. However, you don’t want it to be too wet and sticky. If you put too much water, just add a bit more flour and mix well.

You can slightly knead the dough into a ball, divide into two equal parts, wrap into plastic wrap, and refrigerate for at least 1-2 hours. I like to refrigerate it overnight.

How to make Apple Pie Filling.

Start working on the filling just before you are ready to bake the pie.

For the apple pie filling, I like to use Granny Smith apples because they are tarter and keep their shape better. Though, you can use any apples that you have on hands.

Peel and dices the apples and put them in a large mixing bowl. Add flour, granulated sugar, lemon zest and juice, ground cinnamon, allspice, nutmeg, and salt. Stir until well combined and set aside.

How to make Classic Apple Pie.

Take one part of the dough from the refrigerator about 5-10 minutes before you are ready to work with it and let it sit on the counter.

Flour the counter surface as well as the roller pin.

Flour the dough as well and, using your hands shape it in a disc form. Roll the dough in a circle about ¼-inch thick. Transfer the rolled dough into a baking pan and gently press around to make sure it perfectly fits into the pan. Make sure you don’t stretch the dough!

When done, you can trim the excess edges, leaving about 1 inch hanging over the pan.

I like to refrigerate it for about 10 minutes before filling with the apple filling. Since we’ve been working with the dough with hands, it gets too warm.

After you refrigerate for 10 minutes, fill the dough-lined pie pan with the apple filling, evenly spread it, creating a small mountain in the middle.

Refrigerate while working on the lattice.

Take the second part of the dough and roll it out the same you did it with the first part.

Using a pizza cutter or a regular knife, cut strips about 2-inches wide.

Now you can take the pie from the refrigerator and build the lattice. Lay out 5-6 strips of pie dough parallel on top of the pie filling, leaving about 1/2-inch in between. Fold back every other strip and place another strip perpendicular to the original strips. Continue until done.

When done, trim the excess edges of the strips, so they match the diameter of the base dough.

Using your hands, fold the hanging edges from the bottom up and crimp evenly to secure.

Brush the top with an egg wash and sprinkle with remaining granulated sugar. Refrigerate for another 10 minutes.

While the pie is in the refrigerator, preheat the oven to 425°F.

Bake the pie at 425°F for about 25 minutes until the top and the edges become light golden/brown color. Then lower the temperature to 375°F and continue baking for another 30-35 minutes until the lattice is deep golden/brown color and the apple filling is bubbling.

Take it out of the oven and let it cool off for 3-4 hours before serving.

Comment bellow if you have questions about the recipe or if you want to share your experience! I would love to hear your opinion!)

Take one half of the dough from the refrigerator about 5-10 minutes before you are ready to work with it and let it sit on the counter.

Flour the counter surface as well as the roller pin.

Flour the dough as well and, using your hands shape it in a disc form. Roll the dough in a circle about ¼-inch thick. Transfer the rolled dough into a baking pan and gently press around to make sure it perfectly fits into the pan. Make sure you don’t stretch the dough!

When done, trim the excess edges, leaving about 1 inch hanging over the pan.

Refrigerate it for about 10 minutes before filling with the apple filling.

After you refrigerate for 10 minutes, fill the dough-lined pie pan with the apple filling, evenly spread it, creating a small mountain in the middle.

Refrigerate while working on the lattice.

Take the second part of the dough and roll it out the same you did it with the first part.

Using a pizza cutter or a regular knife, cut strips about 2-inches wide.

Take the pie from the refrigerator and build the lattice. Lay out 5-6 strips of pie dough parallel on top of the pie filling, leaving about 1/2-inch in between. Fold back every other strip and place another strip perpendicular to the original strips. Continue until done.

When done, trim the excess edges of the strips, so they match the diameter of the base dough.

Using your hands, fold the hanging edges from the bottom up and crimp evenly to secure.

Brush the top with an egg wash and sprinkle with remaining granulated sugar. Refrigerate for another 10 minutes.

While the pie is in the refrigerator, preheat the oven to 425°F.

Bake the pie at 425°F for about 25 minutes until the top and the edges become light golden/brown color. Then lower the temperature to 375°F and continue baking for another 30-35 minutes until the lattice is deep golden/brown color and the apple filling is bubbling.

Take it out of the oven and let it cool off for 3-4 hours before serving.

Serve with a scoop of ice cream.

If you make this recipe, I would love to see your pictures on Instagram and Facebook! Please use hashtag #VeronikasKitchen

Nothing beats the classics! I love how much apple is packed in this! AND never to early to start planning out the Thanksgiving menu!

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September 23, 2018 11:10 pm

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Anne Murphy

Long ago I used to go apple picking every September/October, in southern New York. We’d wait until leaves started to turn, so we could enjoy them on the drive, and go on a crisp Fall day. At the farm, we’d eat cider and donuts, and then I”d bake apple pie regularly for at least a month… And now – I don’t know when I last baked an apple pie. Obviously I need to remedy that!

This was such a great, really helpful post – not just lovely photos (including step-by-step photos to make sure we get it right!), but also really good little tips along the way – like how it’s easier to use a food processor for the dough but sooooo important to keep that dough super-cold as you work. And really … what screams FALL more than apple pie?!? 😀

It’s sooo apple pie season now! I always have a hard time being patient with chilling my crust dough overnight, so I like seeing that you can do it for less time as well. I love how gorgeously golden brown it got on top! Beautiful pie 🙂

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September 23, 2018 10:24 am

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Hi and welcome to my food blog, Veronika’s Kitchen!
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